Accelerated cooling method

Products having at least an outer layer of a hot semi-liquid material which crystallizes and hardens upon cooling are placed on a conveyor and transported through a cooling tunnel. Within the cooling tunnel, the product is initially subjected to a high voltage field producing a corona current to acc...

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Bibliographic Details
Main Authors PORCELLO; SAMUEL JOSEPH, ROSSEN; JACK L, SAKLER; STEPHEN ALLEN
Format Patent
LanguageEnglish
Published 27.01.1976
Subjects
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:Products having at least an outer layer of a hot semi-liquid material which crystallizes and hardens upon cooling are placed on a conveyor and transported through a cooling tunnel. Within the cooling tunnel, the product is initially subjected to a high voltage field producing a corona current to accelerate initial cooling. The product is moved out of the field while the surface is still semi-liquid and subjected only to the cool air environment of the tunnel while the surface crystallizes and hardens. The product is then moved into a second high voltage field producing a corona current to remove heat from the inner regions of the material to inhibit remelting of the surface after the product exits the cooling tunnel.
Bibliography:Application Number: US19740432743